Researchers at the University of Adelaide have found several grape varieties native to Cyprus, which tolerate drought conditions better than some international varieties popular in Australia, contain chemical compounds responsible for flavours preferred by Australian consumers.
Researchers at the University of Adelaide have found several grape varieties native to Cyprus, which tolerate drought conditions better than some international varieties popular in Australia, contain chemical compounds responsible for flavours preferred by Australian consumers.
The study published in OENO One follows earlier research with Cypriot grape varieties Maratheftiko and Xynisteri in particular, which showed they are well adapted to a hot climate and continue to perform well as the climate becomes hotter.
Lead author and PhD student Alexander Copper, from the University of Adelaide’s School of Agriculture, Food and Wine, said: “With climate change placing greater strain on the resources needed to sustain viticulture, it is necessary for the global wine industry to investigate alternative grape varieties better suited to hotter climates.
“While the ability to tolerate hotter climates is critical for any alternative varieties considered, they also need to deliver on taste,” Mr Copper said.
Read more at University of Adelaide
Image: Propagated Xynisteri vines at the Waite campus, The University of Adelaide. (Credit: University of Adelaide)
